1

To begin making the Spring Onion Dosa, clean dosa rice with water and soak in water for 4 hours.

2

Soak urad dal and methi seeds separately in water for 4 hours. 

3

Clean thick poha with water and soak with little water for 15 mins.

4

After 4 hours, take a mixer jar add half of soaked rice, urad dal, methi seeds and grind into fine paste. Pour this into a mixing vessel.

5

Now add remaining rice, soaked poha, red chilies and grated fresh coconut in a mixer jar and grind into fine paste.

6

Pour this ground paste into the batter bowl and mix everything properly. Add grated jaggery and mix well. 

7

Next add the finely chopped spring onion (both bulbs and greens), salt into the batter and mix well. Add water as required to prepare the medium thick batter. 

8

Heat a skillet and pour the Spring Onion dosa batter over the heated skillet.

9

Sprinkle oil on the surface and close with a lid. Cook the dosa properly from both the sides. Serve hot with butter, ghee, and liquid jaggery.

10

Serve Spring Onion Dosa along with Dhaniya Pudina Chutney, South Indian Coconut Chutney or any other chutney of your choice.

Note: 

I have used both greens and bulb in this recipe. Only greens can also be used.

Add water as required looking into the thickness of batter.

Do not add oil to the skillet directly; instead apply oil on surface of the dosa.

This dosa can be prepared without fermentation but one tablespoon of tamarind paste should be added to batter in order to balance the spiciness of batter.